Dahi Wali Aloo-Arbi Sabji | Chef Ranveer Brar

Dahi Wali Arbi ki Sabzi

Step 1: Prepare the Masala [00:59]

Add all the masala ingredients to a dry pan: 1 tbsp black peppercorns, 1 tsp cumin seeds, 1/2 tsp fennel seeds, 1/4 tsp small mustard seeds, 1 heaped tbsp coriander seeds, 1/4 tsp fenugreek seeds, 2-3 cloves, 3-4 black cardamom, and salt to taste. Toast the spices in the pan. Once toasted, remove from heat and add a pinch of asafoetida, 1/2 tsp turmeric powder, 1 tsp degi red chilli powder, and 1 tsp dry mango powder. Grind the mixture into a fine powder.

Step 2: Fry the Arbi and Potatoes [02:12]

Heat mustard oil in a pan. Once hot, fry the boiled, peeled, and wedged 4-5 potatoes until golden. Remove and set aside. Then, fry 250g of prepared arbi in the same oil. Once fried, combine the potatoes and arbi in a bowl and coat with the prepared spice mix.

Step 3: Prepare the Ginger Green Chilli Paste [03:51]

Chop 4 green chillies, 1/2 inch of ginger, and 1 tbsp of tender coriander stems. Use a mortar and pestle to crush them into a paste.

Step 4: Prepare the Curd Mixture [04:56]

In a bowl, add 2 cups of beaten curd, the ginger green chilli paste, 1/2 tsp of crushed black peppercorns, 2-3 cups of water, and salt to taste. Whisk until it becomes a thin, smooth mixture.

Step 5: Cook the Curry [05:21]

In a cooking pot, heat 2-3 tbsp of mustard oil. Add 4-5 dry Kashmiri red chillies, 1 tsp of cumin seeds, and 1/2 tsp of fennel seeds. Once the seeds crackle, add the curd mixture. Stir continuously until the mixture boils to prevent the curd from curdling. Once it starts boiling, add the fried potatoes and arbi along with the remaining spice coating. Cook for 10-12 minutes until the masala is well integrated.

Step 6: Serve [08:18]

Remove from heat and garnish with sliced green chillies, a coriander sprig, and julienned ginger.